Ingredients
- 2 Grated Summer Squash
- 2 Eggs
- 300g FlourKeep an extra 200g to one side incase.
- 3 Tbsp Sugar
- 1/4 Tsp Baking Soda
- Olive Oil
Directions
Using one of summers most delicious vegetables this crust-less pie has a sweet taste of summer while being a quick, easy and cheap summer squash pie recipe. A delicious alternative to courgettes!
We grow our summer squash in the garden along with courgettes and butternut squash which are all part of the same pumpkin family. In Albania the family name for pumpkin is ‘Kungull‘ and therefore a lot of recipes with mention whether to use a big or small pumpkin – butternut squash / pumpkins vs summer squash / courgettes for example.
While preparing the summer squash for this recipe, I recommend that you slice it in half on the vertical and then use a spoon to scoop out the middle ensuring that you discard of the seeds. It can be quite tough so ensure you give yourself a good 20 minutes if it is your first time. You can get the best results if you use the squash within a few days of when it was harvested.
The filling of the pie is baked into a sweet batter which gives it a cake like texture without a crust. When sliced it is mess free, can be eaten hot or cold and goes well with a traditional Albanian lunch of white cheese, salad and melons.
If you prefer to use courgettes (zucchini) then I recommend a courgette pie!
Steps
1 Done | PreperationIn a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny. |
2 Done | In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges. |
3 Done | Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing. |
4 Done | CookingBake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked. |
5 Done | ServingLeave to cool before slicing into squares and serving. |
2 Comments Hide Comments
Hi, I’m not sure how old this site is or if you even come on here still but where can you find summer squash in England? None of the supermarkets seem to sell it they only have butternut squash would this be the same? I do have a local halal shop that may sell it but not sure as not checked, I probably wont be able to find this page again once I come off of it so hope I recive a email or I will never know , my husband is Albanian and I want to try some food before going there and try get the children to eat it too, that will probably be hard as they are only used to english meals and some Albanian ones like fasule, and some soups and pasta dishes, thanks for any reply and I hope you are well and safe in these hard times (2020 coronavirus)
Hi Hannah, so sorry for my very long delay in writing back. Butternut squash would be the best to use for the sweetness – we grown yellow squash in our garden in the summer and use that too. Butternut squash is very hard to scrap the middle out but it is worth the effort! Keep safe 🙂